第3期(总第523期) 农产品加工
2021年3月 Farm Products Processing Mar.
文章编号:1671-9646(2021) 03a-0040-03
锦灯笼饮料的制作工艺研究
王月囡,郑岩,刑美
(鞍山师范学院化学与生命科学学院,辽宁鞍山114007)
摘要:以锦灯笼为原料制备一款东北特色的锦灯笼饮料。以锦灯笼果汁添加量、蔗糖添加量、柠檬酸添加量、稳定
剂CMC添加量为考查因素进行单因素试验,采取正交试验筛选出最优工艺。结果表明,锦灯笼果汁添加量10%,蔗
糖添加量15%,%,%为最佳工艺条件,在此条件下制得的饮料口感最佳,
具有锦灯笼独特风味,且酸甜可口、质地均匀、入口细腻。
关键词:锦灯笼;饮料;工艺研究
中图分类号:TS275 文献标志码:A doi: .167 1 -9646(X).
Research of the Production Physalis alkekengi Beverage
WANG Yuenan, ZHENG Yan, XING Mei
(School of Chemistry and Life Science, Anshan Normal University, Anshan, Liaoning 1 14007, China)
Abstract: A kind of Northeast-style stirring Physalis alkekengi was developed, which was made from Physalis alkekengi. The
single factor experiment was carried out with the addition amount of Physalis alkekengi, the amount of sucrose, the amount of
citric acid and the amount of CMC added as the investigation factors. The results
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